Beef LasagneOverview

Prep: 20 min
Cook: 40 min
Portions: 5 (good portions)






  • olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 100g salami, or bacon, finely chopped
  • 1kg minced beef
  • 2 tablespoons tomato purée
  • 3 teaspoons dried oregano
  • 800g plum tomatoes, chopped
  • 150ml beef stock
  • 60g butter
  • 70g plain flour
  • 600ml full-fat milk
  • 250g no-cook lasagne sheets
  • Parmesan
  • 100g grated mozzarella

Let's Get Started

Start with a shallow baking dish roughly 20cm x 30cm, lightly grease the inside with oil.

To make the ragù sauce, gently fry the onion and garlic in a wide pan with a splash of oil until soft but not coloured. Tip the salami or bacon in along with the minced beef and stir though, breaking up the clumps of mince. Let it fry, stirring from time to time, until it is browned.

Season, then add the tomato purée, oregano, chopped tomatoes and stock. Bring to the boil, and let it gently cook for about 20 minutes. The juices should be a thick, red texture, and not watery.

To make the white sauce, melt the butter in a saucepan, stir in the flour and let it foam a bit, then slowly add the milk, stirring all the time. Keep stirring over a gentle heat until it thickens and bubbles. Season, then remove from the heat.

To assemble, spread about a 1/4 of the meat sauce across the base of the prepared dish, then add lasagne sheets. Spread this with the thinnest layer of white sauce and grate over some parmesan. Cover this with more lasagne sheets, and do the same again with white sauce and parmesan. Now, add another 1/4 of meat evenly. Add another three layers of lasagne sheets, white sauce and parmesan. Continue to the top until everything is used up, finishing with a thicker layer of white sauce and then the grated mozzarella all over the top.

Put into the oven at 190C/gas 5 and bake for about 40 minutes or until the pasta inside is cooked and the top golden.

Allow to cool in fridge, once the temperature has dropped the lasagne will become more firm. Divide portions up and add to freezable containers. When ready to eat, remove from freezer and thaw slowly in a fridge or cooler bag.  Heat in microwave until piping hot throughout. 

Serve with side salad if possible.


This recipe is part of our working lunch recipe series, suggesting easy meals that can be prepared in bulk and frozen for when you want them.

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